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Kale Salad Bowl with Buffalo Tofu and Garlic Ranch Dressing, Grated Carrots, Cherry Tomatoes and Red Onion

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Coconut Basmati Rice
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Baked Falafel: Crispy, Herb-Loaded, and Weeknight-Friendly
Plant-Based Prep, Simplified

Beantown Kitchen
Boston, MA

Chef and Plant-based Culinary Nutrition Educator
Diana Goldman

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